FIELD: chemistry.
SUBSTANCE: invention relates to a flavouring composition comprising a compound selected from the group consisting of , , , and combinations thereof. The invention relates to a food product comprising the said composition, wherein the compound is present at a concentration of 0.1 to 200 parts by weight of the food product. The invention relates to a food product comprising a flavouring composition, wherein the compound is present at a concentration of about 0.0000001 to 1.0 wt % of the food product. The invention relates to methods for enhancing the intensity of a food product consistency sensation that comprises mixing a food product with the aforementioned flavouring composition. This consistency is selected from the group consisting of consistencies, giving a sense of moisture, oiliness, slipperiness, astringency, and their combinations. The invention relates to a method of producing a flavouring composition comprising the synthesis of a compound that has a purity of, at least, 99%. The invention relates to methods of producing a flavouring composition comprising the aforementioned compound, that comprises producing a food source and treating the said source by fractionation, extraction, or by hydrolysis, or by combining these procedures to form a composition enriched in the compound.
EFFECT: improving the composition.
16 cl, 2 dwg, 1 tbl, 2 ex
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Authors
Dates
2018-01-18—Published
2014-03-11—Filed